It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple. It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw. It’s jicama ~ Spanish: hee-kah-mah.
|Photo credit: Cooking Light|
Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad. I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!
A friend, Yvonne, gave me this recipe and I’m glad she did. Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven. Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture. Roasted jicama is a great substitute for potato chips!
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Select small or medium tubers’ very large ones are often woody and bland and may have a fibrous layer under the skin that will have to be removed when peeling.
Refrigerate jicama in a paper bag (never in plastic) for up to 2 weeks.
Grate jicama to add to slaws, salsas, sandwiches and tacos.
Jicama is not loaded with nutrients, but is high in fiber, low in calories and sodium, and packed with Vitamin C and rich in potassium.
Diced jicama is excellent steamed or sautéed with other vegetables or added to soups, stews, and such.
Serve chunks of raw jicama with tropical fruits like mango, papaya and pineapple.
Jicama is considered as one of the four elements that are used for the “festival of dead”, which is celebrated by Mexicans on November 1st every year. During this festival, “jicama dolls” are constructed from paper.
Here’s the recipe:
Spicy Jicama Chips
Preheat oven to 425 degrees.
Peel 2 small jicamas and cut into paper-thin slices with a sharp knife.
Blot well with paper towel.
In a small bowl, mix together:
2 teaspoons olive oil
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon seasoned pepper
¼ teaspoon salt
Dredge jicama with chili powder mixture.
Spread evenly in baking pan sprayed with cooking spray.
Roast until edges are browned and crisp, about 20-25 minutes.
Serve with your favorite salsa.
Be sure to visit my friend, Linda’s blog @ for great tips on Tuesday’s and good and easy recipes every Friday!